NZ Woman's Weekly

Coconut, lime and ginger vegetable curry recipe

Coconut, lime and ginger vegetable curry recipe
  • Meal Type

  • Servings

  • Courses


Fragrant and tangy, this creamy curry-style dish is a great way to use up leftover vegetables or simply to enjoy a meat-free meal.

  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 1 inch fresh ginger, peeled and sliced finely
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chilli flakes
  • 2 cups vegetable stock or water
  • 400ml can coconut cream
  • 1 small eggplant, diced
  • 2 courgettes, diced
  • ¼ cauliflower, cut into small florets
  • ½ cup white rice
  • 100g green beans, trimmed and cut into bite-sized pieces
  • Sea salt and cracked pepper
  • 1 tsp grated lime zest
  • 1-2 handfuls baby spinach leaves
  • Toasted flaked coconut and fresh coriander to serve
  1. Heat the oil in a large, heavy- based saucepan and cook the onion, garlic, ginger and spices over a gentle heat for 4-5 minutes until softened and fragrant. Add the stock and coconut cream, then bring to a simmer.
  2. Add the diced eggplant, courgette and cauliflower, then cover. Simmer gently for 40 minutes, then remove the lid and add the rice and beans, cooking for 10-12 minutes or until the rice is al dente and the beans are tender and bright green.
  3. Season to taste and stir through the lime zest and spinach. Serve in bowls topped with toasted flaked coconut and fresh coriander leaves.

 Take a look at our pick of the best classic soup recipes here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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